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Tuesday, June 21, 2005

Asiago Wild Mushroom Grit Souffle

This is the first of many oft-requested recipes that I will be posting in the coming year. I should note that I learned how to cook from the Grandma Palmeri "a heap of this, a pinch of that" school. My recipes aren't great examples of technical writing, but hopefully they will inspire ya'll to play and reinvent...


1 cup quick (five minute) grits
1/2 cup white wine (think cheap trader joes)
1/2 cup water
3 cups plain soy milk
5 eggs (free range organic)
1/2 stick salted (happy organic cow) butter
1 package dried wild mushrooms (available in the produce section of giant eagle in vic village)
3 tablespoons sour cream (I recommend the Salvadoran stuff from Las Maravillas market on fifth ave next to Victorian's)
10 (or more) oz shredded Asiago cheese.
A good amount of salt, pepper, and powdered garlic.


1) Bring water and wine to a boil, turn off heat, and add dried mushrooms for 30 minutes.
2) Add soy milk to water/wine/mushroom mixture and bring to a boil.
3) Turn down to just below boiling point and slowly stir in quick grits, butter, sour cream, salt, pepper, and garlic. (Keep stirring for five minutes. You know the grits are done when they become hard to stir and when they taste good!)
4) Let the grits cool for five minutes or so and then put them in a food processor with the five eggs. Blend well until the eggs are mixed and mushrooms have been pulverized.
5) Transfer the mixture to an oiled casserole dish and bake at 350 for 30-40 minutes. (The grits should puff up and brown on top).
6) Let cool for at least one hour before serving (or accept that they won't hang together well when warm).


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